Sauceboats shaped like sleighs and a giant conifer suspended from the ceiling... Get set for a Victorian Christmas at Windsor castle | Daily Mail Online Sauceboats shaped like sleighs and a giant conifer suspended from the ceiling... Get set for a Victorian Christmas at Windsor castle comments On December 24 1850 Queen Victoria sat down at her bureau at Windsor Castle and wrote breathlessly in her journal: ‘My beloved Albert first took me to my tree and table, covered by such numberless gifts, really too much, too magnificent!’ Now visitors to the royal residence in leafy Berkshire will, for the first time, be able to sample Christmas just as Victoria and Prince Albert did 161 years ago. Although monarchs have celebrated Christmas at Windsor since the 12th century, the couple were responsible for popularising the celebration in the form we know today. The finishing touches are made to the table in Windsor Castle's state dining room, which has be laid for a Victorian Christmas feast German-born Albert personally brought over the Christmas tree to Britain and the highlight of the castle’s new seasonal exhibition is a giant conifer - suspended from the ceiling of the Octagon Dining Room in place of its magnificent chandelier.

Just why the prince chose to display his trees from the ceiling is a mystery, but in 1860 a visitor to the castle described how the rooms ‘were lighted up with Christmas trees hung from the ceiling, the chandeliers being taken down. These trees…were covered with bonbons and little wax coloured lights, some of the trees were made to appear as if partially covered in snow.’ RELATED ARTICLES Share this article Share Anything Victoria and Albert did was certain to became the rage - and Christmas trees are still the centrepiece of most of our celebrations today. Inspired by these contemporary descriptions, an artificial tree decorated with swags, ribbons, replica candles and imitation snow is now taking pride of place in the Windsor recreation. In the German tradition, Queen Victoria and Prince Albert exchanged gifts on Christmas Eve. Presents were laid out on tables, each of which had a Christmas tree at its centre. Staff have painstakingly recreated two such gift tables piled with presents that were actually exchanged by Victoria and Albert.

David Oakley, curator of the Christmas display for the Royal Collection, puts the finishing touches to a Christmas tree which is suspended from the ceiling German-born Albert chose to suspend his trees from the ceiling (left) and this tradition has been recreated for the current exhibition (right) Among them is a painting of a young nun and her suitor by Sir Charles Eastlake. It was commissioned by Victoria in 1844 as a gift for Albert and it is said that Eastlake had to paint for 19 hours without a break to finish it in time. There are also sculptures of the numerous royal children, including a tender representation of Victoria and Albert’s youngest child, Princess Beatrice, as a baby lying in a shell. This was given to the Queen by Prince Albert for Christmas 1858. Victoria was always a keen diary keeper and in 1850 described her brood’s excitement, saying: ‘The 7 children were then taken to their tree, jumping and shouting with joy over their toys and other presents: the boys could think of nothing but the sword we had given them and Bertie some of the armour, which however he complained, pinched him’.

In the Castle’s State Dining Room, the table has also been laid for a Victorian Christmas feast with a magnificent porcelain dessert service by Minton of Staffordshire. Known as the Victoria Service, the set was purchased by the Queen at the Great Exhibition in 1851 and includes four porcelain figures of the four seasons, ice pails, cream and bon-bon dishes, and a pair of silver-gilt sauceboats shaped like sleighs. During Christmas 1860 a visitor to Windsor described the ‘mighty sight’ of 50 turkeys being roasted in the Great Kitchen, a huge baron of beef (a joint of beef consisting of the two sirloins joined at the backbone) and a woodcock pie of 100 birds presented to the Queen each Christmas by the Lord Lieutenant of Ireland.

The table features a magnificent porcelain dessert service by Minton of Staffordshire which was purchased by the Queen at the Great Exhibition in 1851 Historical references: Illustrations depicting the Queen Victoria's Christmas Tree in 1845 (left) and in 1851 (right) The view from the top of the Round Tower at Windsor Castle, where the Victorian Christmas will open to the public from today (Saturday) until January 28 2012 The Victorian Christmas displays at Windsor Castle will be open to the public from today (Saturday) until January 8, 2012. Windsor Castle is open daily, except 25 and 26 December.

Tickets are available from Everything British: Christmas at Windsor Friday, 25 November 2011 Christmas at Windsor "On December 24 1850 Queen Victoria sat down at her bureau at Windsor Castle and wrote breathlessly in her journal: ‘My beloved Albert first took me to my tree and table, covered by such numberless gifts, really too much, too magnificent!’ Now visitors to the royal residence in leafy Berkshire will, for the first time, be able to sample Christmas just as Victoria and Prince Albert did 161 years ago. Although monarchs have celebrated Christmas at Windsor since the 12th century, the couple were responsible for popularising the celebration in the form we know today. The finishing touches are made to the table in Windsor Castle's state dining room, which has be laid for a Victorian Christmas feast German-born Albert personally brought over the Christmas tree to Britain and the highlight of the castle’s new seasonal exhibition is a giant conifer - suspended from the ceiling of the Octagon Dining Room in place of its magnificent chandelier.

Just why the prince chose to display his trees from the ceiling is a mystery, but in 1860 a visitor to the castle described how the rooms ‘were lighted up with Christmas trees hung from the ceiling, the chandeliers being taken down. These trees…were covered with bonbons and little wax coloured lights, some of the trees were made to appear as if partially covered in snow.’ Anything Victoria and Albert did was certain to became the rage - and Christmas trees are still the centrepiece of most of our celebrations today. Inspired by these contemporary descriptions, an artificial tree decorated with swags, ribbons, replica candles and imitation snow is now taking pride of place in the Windsor recreation. In the German tradition, Queen Victoria and Prince Albert exchanged gifts on Christmas Eve. Presents were laid out on tables, each of which had a Christmas tree at its centre. Staff have painstakingly recreated two such gift tables piled with presents that were actually exchanged by Victoria and Albert.

David Oakley, curator of the Christmas display for the Royal Collection, puts the finishing touches to a Christmas tree which is suspended from the ceiling German-born Albert chose to suspend his trees from the ceiling (left) and this tradition has been recreated for the current exhibition (right) Among them is a painting of a young nun and her suitor by Sir Charles Eastlake. It was commissioned by Victoria in 1844 as a gift for Albert and it is said that Eastlake had to paint for 19 hours without a break to finish it in time. There are also sculptures of the numerous royal children, including a tender representation of Victoria and Albert’s youngest child, Princess Beatrice, as a baby lying in a shell. This was given to the Queen by Prince Albert for Christmas 1858. Victoria was always a keen diary keeper and in 1850 described her brood’s excitement, saying: ‘The 7 children were then taken to their tree, jumping and shouting with joy over their toys and other presents: the boys could think of nothing but the sword we had given them and Bertie some of the armour, which however he complained, pinched him’.

In the Castle’s State Dining Room, the table has also been laid for a Victorian Christmas feast with a magnificent porcelain dessert service by Minton of Staffordshire. Known as the Victoria Service, the set was purchased by the Queen at the Great Exhibition in 1851 and includes four porcelain figures of the four seasons, ice pails, cream and bon-bon dishes, and a pair of silver-gilt sauceboats shaped like sleighs. During Christmas 1860 a visitor to Windsor described the ‘mighty sight’ of 50 turkeys being roasted in the Great Kitchen, a huge baron of beef (a joint of beef consisting of the two sirloins joined at the backbone) and a woodcock pie of 100 birds presented to the Queen each Christmas by the Lord Lieutenant of Ireland." Cooking Terms - Glossary - Lifestyle FOOD Lifestyle FOOD Means ‘in the style of’ in French. Abats French for offal. Absorption Method A way of cooking rice by adding the exact amount of water and cooking with the lid on until all the water is absorbed and steam holes appear in the surface of the rice. Aceto Italian for vinegar.

Acidulate, To To add acid (such as lemon juice or vinegar) to cooking or soaking water to stop fruit or vegetables from oxidizing and discolouring. Acqua Italian for water. Additive Something added to food to improve its keeping qualities, flavour, colour and texture. In the European Union, all additives are listed by E numbers or names on packaging unless they are natural and not required to be listed by law. Adjust, To To taste before serving and then re–season if necessary. Aerate To incorporate air into a mixture by sieving dry mixtures or whisking liquid mixtures (such as egg white or cream). Affumicato Italian for garlic. Air Dry, To To dry food, usually ham or fish, by hanging it in a flow of fresh air. Al Dente Italian term meaning ‘to the tooth’—cooked but still retaining some bite—applied mainly to pasta. Al’, All’, Alla Means ‘in the style of’ in Italian. Albedo American term for the white pith of citrus fruit. Albumen Technical term for egg white. All–purpose Flour American term for plain white flour that can be used for all types of baking.

Allumettes French for matchsticks, usually applied to the size of chopped potatoes and vegetables. Altitude Effects The effects on cooking at a high altitude, which drops the boiling point of water by 1°C for each 275 m. At very high altitudes, a pressure cooker is needed to cook successfully. Amatriciana, All’ With bacon, onions and tomatoes. Ammonia A pungent gas. Overripe cheese and fish that are starting to go off smell of this. Amuse Gueule Meaning ‘mouth pleaser’ in French, this small appetizer is served before a meal. Anticaking Agent Something added to powdered food to stop it clumping together, usually a compound of magnesium, aluminium or sodium. Shown as an E number on packaging (E530–E578). Antioxidant A preservation agent, such as vitamins C or E, that slows the reaction rate of food to oxygen. Shown as an E number on packaging (E300–E321). Apéritif Drink taken before a meal to ‘open’ the appetite, such as champagne or sherry.

Appellation D’origine French designation for a wine or foodstuff that guarantees its method of production and ingredients. Appetizer Small items of food served before or at the start of a meal or with drinks. Aromatics Ingredients, such as spices and herbs, that add aroma to food. Arrosto Spanish and Portuguese for rice. Artificial Sweeteners Any sweetening product that does not contain sugars. Asciutto Italian term that refers to pasta, gnocchi or rice drained of its cooking liquid. Assiette French for plate, usually taken to mean a plated assortment of cheeses, meats or desserts. Astringent An acidic or tannic solution (such as lemon juice or wine), which makes the skin of the mouth tighten up. Au Means ‘in the style of’, ‘in’ or ‘with’ in French. Au Lait Means ‘with milk’ in French. Back Fat Hard pork fat from the back of a pig. Bake To cook in an oven in dry heat, usually until browned on the outside. Bake Blind To bake a pastry case while it is unfilled to set the pastry.

It is usually lined with baking paper or foil and filled with baking beads to stop the sides collapsing or the base from bubbling up. Ballotine A stuffed roll of boned meat or poultry or a boned chicken tied into a round shape. Bard, To To tie fat or fatty meat, such as bacon, over a lean joint or bird to stop it drying out as it cooks. The fat is removed before eating. Baron Of Beef A very large joint consisting of two sirloins of beef connected by the backbone. Barquette Boat–shaped tartlet tin. Baste, To To spoon melted fat or liquid over food as it cooks to stop it drying out and to add flavour. Bat Out, To To flatten or pound meat until it is thinner. Baton A stick of vegetable about 6 x 2 x 2 cm. Batter A mixture of flour, milk and eggs used for pancakes and to coat food before frying. Also refers to soft cake, biscuit and scone mixtures. Batterie De Cuisine The necessary utensils with which to equip a kitchen. Baumé Scale Density scale used to measure the concentration of sugar syrup.

Baveuse Meaning ‘runny’ in French, this refers to the consistency of egg when it has almost set but is still just liquid, such as the inside of an omelette before it is folded over. Beard Also called a byssus, this is the hairy threads that mussels use to attach themselves to rocks. Beat, To To incorporate air into a mixture with a spoon, fork or whisk. Beurre Manié Equal amounts of flour and butter made into a paste and whisked into a boiling liquid to thicken it without making lumps. Beurre Noisette Meaning ‘well–done’ in French, this is usually used when referring to meat. Bind, To To use a liquid to make dry ingredients stick together and hold their shape. Blackened Meat or fish seared over a very high heat. This term is used in Cajun cooking. Blanc A cooking liquid of water, flour and lemon juice that stops food from oxidizing and discolouring. Blanch, To To cook in boiling water for a few minutes and then refresh in cold water. This keeps colour in vegetables and loosens tomato and fruit skins.

Also refers to potato chips that are precooked in hot fat before being fully cooked—this improves their texture and colour. Blanquette A white stew made with white stock thickened with egg and cream. Blend, To French for very rare meat (see blue). Blood Temperature Also called hand–hot and lukewarm, this is 37°C, and can be tested by dipping a finger into the liquid. When the finger feels the same in and out of the liquid, it has reached blood temperature. Bloom The white coating that appears on cured meats and cheeses, which is a type of edible mould. Also refers to the white coating of sugar or fat that can appear on chocolate if incorrectly stored. Blue Very rare meat, which is still raw in the centre. Bocconcini Means ‘mouthfuls’ in Italian, but is usually applied to small balls of mozzarella. Boil, To To cook in a liquid that is hot enough to produce enough steam bubbles to move the water. Bone, To To remove bones from a bird or piece of meat leaving the flesh intact. Bonne Bouchée Meaning a ‘good mouthful’ in French, this is a small appetizer served before a meal.

Bonne Femme Usually denotes something that is cooked in a simple way—‘home cooking’. Bordelaise, À La A French term for dishes with a wine sauce, often with bone marrow as a garnish. Boscaiolo, Al’ An Italian term for ‘forester style’, meaning with mushrooms. Bouillon A broth or unclarified stock. Braise, To To cook slowly on a bed of chopped vegetables and with a little liquid in a covered pan. Brine A strong saline solution (290–360 g salt per 1 litre water) used to preserve food. Brix Scale A density scale used to measure sugar syrup by percentage weight of sugar. 100°Brix is water and 50°Brix is an equal amount of sugar dissolved in water. Brochette A thick chop cut almost through horizontally and then opened out and flattened. Cacciatora, Alla An Italian term for ‘hunter style’, usually meaning with tomatoes and mushrooms. Caffeine An organic compound found in coffee, tea, chocolate and cola nuts that acts as a stimulant. Capsaicin The hot component (an irritant alkaloid) found in chillies. It is flavourless and odourless.

Caramelize, To To heat food until the sugars on the surface break down and form a brown coating, which may be sweet or savoury. Caraque Flakes of chocolate made by pouring molten chocolate onto a surface, then scraping it off. Carbohydrate An important source of energy in food. Carne Italian, Spanish and Portuguese for meat. Carte, À La A menu where each item is individually priced. Cartouche A circle of buttered baking paper placed on the surface of a dish and used to keep food moist while it is cooking, or to stop a skin from forming when a dish is cooling. Carve, To To cut slices of cooked meat from a large joint or from a bird. Casalinga Means ‘home–style’ or ‘home–made’ in Italian. Casserole, To To slowly cook a dish consisting of meat and/or vegetables on the stove or in the oven with a lid on tightly so that all the flavour and aroma is contained. Caul Lacy fat used to wrap meat or balls of mince before cooking. It holds them together and bastes them as they cook.

Cephalopod A marine mollusc such as squid, cuttlefish or octopus that has tentacles growing from its head and often containing an ink sac within its body. Charcuterie Cured meats, sausages and ready–prepared products such as pâtés and terrines made from a pig, though the term is used for other animals as well. Chasseur, À La A French term for ‘hunter style’, usually meaning with onions and tomatoes. Often described simply as chasseur. Chaud–froid Food that has been cooked, chilled and covered in a layer of aspic. Chiffonade Finely shredded herbs made by rolling leaves, which are then sliced finely. Chine, To To cut through the ribs of a joint close to the backbone so the backbone can be removed before carving to make carving easier. Cholesterol A complex alcohol present in most body tissue and therefore animal products, which is essential for the normal function of nerves and cells. High levels of cholesterol may, however, be involved in the development of heart disease. Chop A slice of meat with the bone from the vertebrae and part of the ribcage attached. Civet A dark stew made from game and thickened with blood.

Clarify, To To skim or filter a liquid until it is clear, or to add beaten egg whites over heat, which then coagulate and trap any impurities. Clouté Means studded—an onion clouté is studded with cloves. Coating Consistency A liquid that is thick enough to coat a food evenly without running off again. Test by pouring over the back of a spoon—a line drawn down the centre of the spoon should hold its shape. Cocotte, En Eggs cooked in a small dish like a ramekin or cocotte. Coddle, To To drop eggs in boiling water, then cook off the heat. Cold Smoke, To To smoke food at a low temperature (85°C), which gives it an airtight coating. Cold–pressed Oil Oil that is extracted by pressing but without being heated or having any chemicals added. Cold– pressed oils have a better flavour. Collop A small slice of meat taken from a tender cut of meat such as a loin. Concassée Meaning finely chopped, this term is usually used for peeled, seeded and chopped tomatoes. Confit Meat or poultry cooked and preserved in its own fat. Also refers to preserved fruit.

Connective Tissue A structural material in animals consisting usually of collagen, which is present around or in pieces of meat. It gives a gelatinous smooth texture to dishes that are cooked slowly. Conserve A type of jam. Cook Out, To To cook something so that it no longer tastes raw. Usually used in relation to flour or spices. Coral The eggs of a female lobster, which turn red when cooked and are used for flavouring sauces. Scallop roes are also sometimes called corals Core, To To remove the inedible centres and seeds of fruits. Also refers to removing the blood vessels and tubes from a kidney. Coulis A thick, sieved purée, usually of tomatoes or fruit. Court Bouillon A cooking liquid for fish made of water, vinegar, lemon juice, white wine and a bouquet garni. It may also include some vegetables. Cover A place setting for one person. Restaurant capacities are measured in covers. Cream, To To beat ingredients to incorporate air and make the mixture creamy in consistency. Crimp, To To mark the edge of pastry or biscuits or to seal two layers of pastry together in a scalloped pattern.

Croquette Mashed potato, minced meat, fish or vegetables, or any other similar mixture, made into a paste, then formed into log shapes, which are crumbed and fried. Croûte, En Enclosed in pastry before baking. Crumb, To American term meaning to paner or cover in crumbs. Crust A pastry case such as a pie crust, or the browned surface of baked goods such as bread or cakes. Crustacean An aquatic animal, such as a crab or lobster with a hard external, segmented shell and soft body. Cube, To To cut food into 2.5 cm cubes. Cubes are larger than dice. Cuisine Minceur Low–calorie cooking with little carbohydrate and fat. Cuit(e) French for cooked. Cup Measure A volume measure used mainly in the USA and Australia based on a 235 ml cup in the USA, and a 250 ml cup in Australia. Both liquids and dry goods are measured in cups. Curdle Describes when a liquid sedescriptiontes, usually curds and whey for milk; when oil sedescriptiontes out of mayonnaise; or when egg sedescriptiontes from cake mixtures.

Cure, To To preserve meat, poultry or fish by drying, smoking or salting. Cut In, To To mix hard fat with flour by cutting it in using two knives until it is chopped into small pieces, each coated in flour. Cutlet A piece of meat cut through the ribcage with the vertebrae and rib bone still attached. Dariole A small (individual–sized) castle–shaped mould. Deep–fry To fry something in oil. The food is completely immersed in the oil. Deglaze (déglacer), To To loosen meat juices and flavours that may have stuck to the bottom of the pan when frying or roasting meat. A liquid is added to the hot pan and the pan is scraped and stirred. The liquid is then added to the dish or used to make gravy. Degorge (dégorger), To To salt something like aubergine in order to make it give up any bitter liquid, or to soak meat or fish in water to get rid of any impurities. Degrease(degraisser) To remove the oil from the surface of a dish by skimming or soaking it off with paper towel.

Dégustation A tasting or sampling, this term is usually applied to a menu in which you eat lots of small courses. Déjeuner A word used to describe flat fish. Demi French for half. Demi–deuil Means ‘half–mourning’ in French and is used for dishes that include white and black ingredients, with usually truffles as the black ingredient. Demi–tasse A small cup, usually used to hold coffee. Dépouiller, To To add cold liquid to a hot one so the scum and fat rise to the surface and can be skimmed off. Desiccate, To To dry or dehydrate. Usually used to describe coconut. Détrempe A mixture of flour and water used as a dough base. Devein, To To remove the dark vein–like digestive tracts from prawns. Devilled Food cooked in a strong–tasting sauce flavoured with a combination of ingredients such as Worcestershire sauce, Tabasco, mustard or chilli. Also known as (à la) diable and (alla) diavola. Dextral A term used for flat fish that have two eyes on the right–hand side of the top side of their heads.

Dice Cut into small cubes. Dice are smaller than cubes. Digestif/digestive French for a small drink taken after dinner. Digestifs are thought to aid digestion. Dijonnaise, À La French term usually taken to mean ‘with mustard’ but can also mean ‘with blackcurrants’. Dolci Italian for sweets or desserts. Doneness The point at which something is cooked through. Doppio Means ‘double’ in Italian, but means ‘strong’ when applied to coffee. Doria Dishes, usually fish, fried in butter and dressed with cucumber cooked in butter. Dot, To To scatter or put small pieces of butter over the surface of food before cooking. Double Crust A pie with a bottom and top crust. Dough A mixture of flour, liquid and other ingredients that form a pliable mixture used for making bread. Draw, To To gut poultry and other birds. Dredge, To To dust with a powder such as icing sugar or flour. Dress, To Either to get game birds ready for cooking; to add a dressing; or to arrange cooked food attractively, as in dressed crab. Dressing A mixture of oil and vinegar used to dress salads. Drizzle, To To sprinkle liquid in a continuous stream.

Dropping Consistency When a mixture such as cake mixture falls slowly off a spoon, that is, it won’t run off or stay put. Drupe Fruit with soft flesh and hard stones like plums and peaches. Dry Fry, To To cook food in a frying pan without any fat. Dry Roast, To To heat spices in a hot pan without oil to improve their flavour. Dubarry, À La/du Denotes a dish containing cauliflower. Duchesse, À La A dish garnished with duchess potatoes. Dust, To To sprinkle lightly with a powder such as icing sugar or cocoa. Duxelles Chopped shallots or onions and chopped mushrooms sautéed in butter. Egg Wash A glaze used in baking made from eggs and water or milk. Emulsion A stable suspension of fat in a liquid. This can be raw (mayonnaise) or cooked (hollandaise). Entrée Originally the dish served between the fish and meat courses. In some countries, it now describes the main course; in others, the first course. Essence Concentrated flavour derived from food, usually by macerating in alcohol. Extract Concentrated flavour derived from foods, usually by distillation or evaporation.

Faggot Refers to a bundle when applied to herbs, or to a type of meatball. Farce Stuffing or forcemeat. The stuffed item is described as ‘farci’. Farinaceous If labelled fat–free, food should have less than 0.5 g fat per 100 g. Fécule A starch, such as potato starch, cornflour or arrowroot. Feuilleté(e) Meaning flaky and used to describe pastries such as puff pastry. Fillet A piece of boneless fish or meat. Fillet, To To take the flesh off the bones of a fish, poultry or meat. Fines Herbes A mixture of finely chopped herbs, usually parsley, tarragon, chives and chervil. Flambé (flamber), To Meaning ‘to flame’, this involves setting fire to alcohol in order to burn it off, leaving just the flavour behind. Flan A round, straight–sided tart with a pastry, biscuit or sponge base and a precooked filling. Also refers to a caramel custard–like dessert from Spanish–speaking countries. Flash Point The point at which oil vapours will catch light but will not sustain burning.

If oil gets this hot, it must be taken away from the source of heat immediately or it will reach fire point and burn. Fleuron A crescent–shaped piece of puff pastry used as a garnish. Florentine, À La Denotes the use of spinach, often with fish or eggs and topped with cheese sauce. Sometimes just the word ‘florentine’ is used. Floury Used to describe food in which the flavour of flour has not been cooked out. Also refers to potatoes that have a fluffy texture when cooked. Flute Indentations made to the sides of pastry either to help seal it together or for decoration. Fold In, To To mix two things together using a gentle lifting and turning motion rather than stirring so as not to lose any trapped air bubbles. Used for cake mixtures and when adding flavourings to meringues. Fond French for stock. Fond brun is brown stock and fond blanc is white stock. Often the type of meat from which the stock is made is also mentioned—fond blanc de volaille is chicken stock. Forno, Al Means ‘baked’ or ‘cooked in the oven’ in Italian. Freddo Italian for cold.

Free–range Animals or birds that have access to open pasture. The meaning is interpreted in different ways by producers and free–range can be quite limited. French Roast To roast poultry with a liquid, starting it breast side down to keep the meat moist. French, To To trim the meat away from the bones of chops or ribs leaving the bone exposed. Friandises French for sweetmeats or confections served with petit fours, usually sweets such as peppermint creams or preserved fruits. Fricassée A stew made from white meat, which is fried and then cooked in a white sauce such as velouté. Froid French for cold. Fry Technically, testicles of a lamb or calf, but may also be used for other offal. Also means baby fish. Fry, To To seal the surface of food quickly by cooking it in hot fat. Fumé French for smoked. Fumet A strong–flavoured stock in which a fish has been poached. May also be used to describe mushroom or truffle–flavoured stocks. Funghi Italian for mushrooms.

Galantine Boned poultry, fish or white meat, stuffed, rolled and pressed into a symmetrical shape before being cooked, chilled and glazed with aspic. Served cold cut into slices. Gastronomy The study and knowledge of good food and wine. Gastropod Single shelled (univalve) mollusc such as whelks and abalone. Gaufrette A wafer, often very thin and fan shaped, shaped on a gaufrette iron, which leaves a waffled indentation. Curled gaufrettes can be used as ice cream cones. Gelée, En Coated in aspic or garnished with aspic. Giblets The neck, gizzard, liver and heart of poultry. Now not often sold in a package inside the chicken, but may be bought separately. Gigot Refers to a leg of lamb or something that has a similar shape. Gild, To To add a glaze of beaten egg or egg yolk before baking, giving the surface of the food a shiny, golden colour. Glace A reduced meat stock or a glaze. Glacé(e) Means frozen (iced) or glazed.

Glaze A coating that is applied to a precooked or cooked surface to make it shine or to help it colour when cooked, such as an egg wash for uncooked pastry and an apricot glaze for fruit tarts. Glucose A type of sugar found in honey and corn syrup, which is generally used to help stop sucrose from crystallizing when making caramel and sweets. Goujon A small piece of fried fish. The term is now also used for a piece of chicken breast meat. Gourmand Someone who enjoys fine food—possibly too much. Gourmet A connoisseur of fine food and drink; someone with a discriminating palate. When used in conjunction with food, it means good–quality food, skilfully prepared. Grand–mère Used to denote home cooking or traditional country–style food. Grate, To To finely shred something by rubbing it against a coarse or serrated edge. Grease, To To coat a dish, tin or mould with cooking fat in order to stop the item being cooked from sticking. Grecque, À La Means ‘of Greek origin’, and usually describes vegetables such as onions, mushrooms or leeks cooked in a mixture including olive oil and lemon juice.

Grind, To To break down ingredients such as spices and coffee beans into smaller pieces. Halal Term given to meat killed and prepared under Muslim dietary laws. Hand–hot 37°C—the temperature at which a liquid feels neither hot nor cold. Also known as blood temperature and lukewarm. Hang, To To mature game or meat by hanging it in a cool, dry, airy place to allow flavour to develop. The length of time for hanging varies from days (game birds) to weeks (beef carcasses). Hard Boil, To To boil an egg until both the white and yolk are set (about 9–10 minutes from boiling). Haunch Italian for rolled pieces of meat or fish. Irradiate, To To kill microorganisms and insects in foods like fruit, vegetables and cereals, or to prevent the sprouting of tubers or roots using ionizing radiation. It does not kill toxins or viruses. Irradiated foods do not, as yet, have to be labelled as such. Jour, Du Means ‘of the day’. That is, a dish made for that particular day rather than available every day.

Jug, To To cook in a heavy earthenware jug, usually used to describe hare (jugged hare). Julienne To cut food into fine sticks, thinner than matchsticks or shreds. Jumbo Used to describe foods that are larger than normal. Junk Food Food that has lots of calories derived from sugar, starch and fat but little nutritional value. Kernel The edible part of a stone or seed. Also used to describe corn. King, À La A dish with a sauce of cream, mushrooms and green peppers, often chicken based. Kipper, To To preserve fish by salting and smoking. Also used to describe herring (known as ‘kippers’). Knead, To To mix a stiff dough by manipulating it by hand or with a mechanical dough hook in order to make it smooth. In bread–making, this also helps develop the gluten. Knock Back, To To knead gas bubbles out of a yeast–risen dough. Knock Up, To To sedescriptionte the layers of puff pastry by running the back of the knife up the sides of the cut surface. Lace, To To add extra spices, condiments and especially alcohol to a dish to make it more flavourful.

Lactic Acid An acid formed when lactobacillus (bacteria) combines with lactose. It imparts a slightly sour flavour and helps in the preservation of food. It occurs naturally in yoghurt and in some salami. Lard, To To thread strips of lard through a lean piece of meat in order to baste it as it cooks. Lardons Short strips of pork fat or bacon. Leavening Agent A substance such as baking powder or yeast, which adds volume in the form of gas bubbles and lightens the texture of baked goods. Liaison A thickening agent for a sauce, soup or stew made from eggs and cream, beurre manié or starches such as arrowroot. A liaison is added at the end of cooking. Lights A butchery term for animal lungs. Line, To To add a protective coating such as greaseproof paper (cake tins), strips of bacon (pâté), thin slices of cake (charlottes) to a dish in order to stop a filling sticking or to hold in a soft filling. Lipids General term for fats and oils. Liquidize To break down to a purée in a blender or food processor.

Lite (light) A term that simply means a food has less of something. It is used to describe things such as fat, flavour, colour, sugar, alcohol and calories and is governed by no regulations. For example, lite oil is light in flavour and colour, not fat or calories. Loin Butchery term for the back portion of an animal comprising the last four vertebrae attached to the ribs and the ribless vertebrae along with all the attached meat. Can also be used to describe the same piece of meat without bones. Low In Fat, Low Fat Products labelled ‘low in fat’ in the USA and European Union guidelines must have less than half the fat of a full–fat version (exact levels are set by legislation). ‘Low fat’, however, can mean anything that has slightly less fat than its full fat–version, though European Union guidelines stipulate that fat content should be less than 5 g per 100 g and guidelines in the USA say it should be less than 3 g per 100 g. Other percentages of fat should actually be given, for example, 90 per cent fat–free.

Lute, To To seal the lid on a dish with a flour and water paste (luting) or to seal a pastry lid onto a pie dish with an extra strip of pastry. Lyonnaise, À La Denotes a dish with onions. Macédoine Small cubes or dice of mixed vegetables or fruit. Macerate, To To soak food in a liquid so it absorbs the flavour of the liquid. Often used to describe soaking in alcohol and sugar syrup. Maillard Reaction The reaction between sugar and an amino acid, which makes food brown when it is cooked. Maison Refers to a dish that is made on the premises from an original recipe. Marengo Veal or chicken cooked with tomatoes, onions, garlic, brandy and possibly mushrooms or crayfish. Marinade A collection of wet flavourings in which foods are soaked so they take on flavour and, sometimes, to tenderize. Many marinades include an acid such as fruit juice (to tenderize the food) and an oil. Marinate, To To soak food in a marinade. Marquise A frozen dessert made by mixing sorbet with a liqueur and whipped cream, or a very smooth chocolate set dessert.

Maryland Used to describe chicken pieces that have been crumbed and fried. In Australia, it refers to a leg and thigh portion of chicken. Mask, To To cover a piece of cooked meat or fish with a layer of sauce or glaze. Matelote A French fish stew generally made of freshwater fish. Mature Food that has been kept in order to develop its flavour, such as cheese. Medallion A small round piece of lean meat. Mélange To combine and blend completely. Mode, À La American term meaning served with a scoop of vanilla ice cream. Mollusc A soft–bodied creature that has an internal or external shell. These include univalves, bivalves and cephalopods. Called mollusk in the USA. Monter, To To add volume to an ingredient such as cream or egg white by whipping in air, or to add butter to a sauce at the end of cooking to make it shiny. Mornay, À La A dish with cheese sauce. Mull, To To heat wine, beer or cider with spices and sugar. Nage, À La Means ‘swimming’ in French and is an aromatic liquid (court bouillon) that crustaceans and shellfish can be cooked in.

Nantua, À La Denotes the use of crayfish tails as a garnish. Nap, To To coat a piece of food with a sauce. Navarin A ragout of mutton, now usually lamb. Niçoise, À La Meaning ‘as prepared in Nice’ and containing tomatoes, olives and garlic. It often refers to a niçoise salad. Noisette A small round slice of meat from the loin or a small knob of butter. Also French for hazelnut. Normande, À La Meaning ‘in the style of Normandy’. Refers to either a dish with apples, cream and cider or Calvados, or a dish with a cream sauce and shellfish garnish. Nouvelle Cuisine A French term meaning ‘new cooking’. This describes a culinary style that originated in the 1970s and consisted of small amounts of fresh food, arranged on a plate and garnished with reduced sauces. Vegetables were served just cooked and still crisp; butter, cream, eggs and flour were cut out of sauces and food was served undisguised by lavish garnishes. Olio Italian for oil.

Oven–fry, To To dip food in flour and then brush with hot fat before baking. This term is used mainly in the USA. Oyster The two small pieces of round flesh found on the back of a chicken just above where the thigh bone joins. Also refers to a bivalve mollusc. Paillard A thin escalope of meat or poultry. Panada/panade A thick mixture, usually of flour, butter and milk or water used as the base of soufflés, quenelles and choux pastry. Sometimes eggs are also added. Pan–broil, To To cook something in a frying pan without fat and to tip off any fat as it appears. This term is used in the USA. Paner (pané), To To cover with flour, beaten egg and breadcrumbs prior to cooking. Pan–fry, To To fry in a frying pan in a small amount of fat. Papillote, En Cooked wrapped in a paper parcel, which puffs up. Dishes cooked like this are served at the table. Papillote also describes the white paper frill used to decorate the tips of bones. Parboil, To To half–cook something in boiling water.

Parch, To To preserve food in brine or acidic solutions such as vinegar. Pinch As much of a powder, such as pepper, as can be held between a thumb and forefinger. Pinion The wing tip of a bird. Pipe, To To force a mixture through a nozzle, either smooth or patterned, in order to cover or decorate a surface or make an exact shape. Piquer, To To make deep cuts into the surface of a piece of meat in order to insert pieces of garlic or herbs. Pit The American word for a fruit stone. Plank A piece of board with a groove around the edge, which is used to cook and serve fish or meat. Plat Du Jour French for dish of the day. Pluck The heart, lungs and liver of an animal. Pluck, To To de–feather a bird. Poach, To To cook gently in a barely simmering liquid. Pod, To To take seeds, such as peas, out of their pod. Point, À A jam or marmalade. In the USA, preserves are chunkier than jams. Primavera An Italian term that denotes the use of spring vegetables.

Prove, To To allow a yeasted dough to rise; also to heat a frying pan or wok with oil or salt and then rub the surface, thus filling in any minute marks with the mixture and making it non–stick. Provençale, À La Denotes the use of tomatoes, garlic and oil amongst other typical ingredients from Provence. Pulp The flesh of fruit and vegetables or the matter left behind when fruit or vegetables have had all their juice extracted. Purée A fine, soft, almost pourable paste made by processing or pounding food. Rare A steak that has been cooked for a short time so it is still pink inside. Ravigote Butter Butter mixed with a paste of fresh herbs. Also called green butter. Réchauffé(e) A reheated dish made with already–cooked food, such as shepherd’s pie. Reduce, To To boil a liquid in order to evaporate off water. This thickens the liquid and intensifies the flavour. Reduction The concentrated liquid obtained by reducing. Refresh, To To put just–cooked items into cold water in order to stop them cooking further. Rehydrate, To To add water back to something that has been dehydrated.

Render, To To melt animal fat over low heat so that it sedescriptiontes out from any connective tissues. These go crispy and brown in the process. The fat is then strained to purify it. Rest/relax, To To leave pastry in the fridge to allow the gluten, which will have been stretched during rolling, to contract again. Also means to leave batters until the starch cells in the flour have swelled through contact with the liquid; or to leave meat to let the juices settle back into the flesh before carving it. Rigati/e When applied to pasta shapes, it means they are ridged on the outside. Ristretto Italian for reduced. Used to describe sauces and stocks, as well as strong coffee. Roast, To To cook in an oven at a high temperature without any covering in order to give a crisp, well–browned exterior and a just–cooked moist interior. Usually applied to meat, poultry or vegetables, though anything can be roasted. Roe The eggs or sperm of fish or shellfish. Hard roes are eggs and soft roes (milt) are sperm.

Roll, To To make a dough or pastry thinner by compressing it between a rolling pin and work surface in a backwards and forwards rolling motion. Rotisserie An oven or grill that cooks food while it rotates in front of the heat source. Roux A mixture of flour and fat cooked together and then used as a thickening agent, such as in sauces and soups. A white roux is cooked until just a pale yellow; a blonde roux until it is a gold colour; and a brown roux until it is a darker golden brown. Rub In, To To integrate hard fat into flour by rubbing the two together with your fingertips until the mixture resembles breadcrumbs. Saddle A joint comprising the two joined loins of an animal. Salmis A stew–like game dish made with the roasted breast of a game bird and a salmis sauce. Sauter (sauté), To To shallow–fry in hot fat while shaking and tossing the pan. Scald, To To pour over or immerse in boiling water for a short time in order to cook only the outer layer. Also, to bring milk almost to the boil; or to sterilize kitchen equipment with boiling water.

Scallop, To A way of decorating pastry edges by pushing the edge in with one finger while pushing the pastry on both sides of that piece in the opposite direction using the other thumb and finger. Score, To To make a shallow cut with a knife without cutting all the way through. Scramble, To To stir beaten eggs over heat, constantly mixing the cooked parts back into the uncooked parts. Sear, To To brown the surface of meat in hot fat before fully cooking it. Season, To To add flavour to something, usually salt and pepper, to bring out other flavours, or to smooth out the surface of a pan using hot oil or salt. Sel French for salt. ‘Sel marin’ or ‘sel de mer’ is sea salt and ‘gros sel’ is rock salt. Sell–by Date The date by which food must be sold, known as the pull–date in the USA. The food is not necessarily inedible on this date, but will not last much longer. Shank The front leg of beef, veal, lamb or pork. Shelf Life The length of time a product will stay fresh. Shortening The fat used in baking.

The term refers to the ability (shortening power) of the fat to allow the mixture to trap air bubbles and make it light. Shred, To To cut food into very thin strips. Shuck, To To open bivalves such as oysters or to remove the husks, shells or pods from seeds. Sieve/sift, To To aerate and remove any lumps from a dry powder such as flour or icing sugar. Sieze When melted chocolate turns into a lumpy mass because a tiny amount of liquid, usually condensed steam, drips into it. Simmer, To To maintain a cooking liquid at a temperature just below boiling. Singe, To To use a naked flame to remove hairs or small feathers from the skin of meat or poultry. Skim, To To remove fat or scum from the surface of a liquid using a large spoon, ladle or skimmer. Slake, To To mix a powder, such as cornflour, with a little liquid to form a paste in order for it then to be mixed into a larger amount of liquid without forming lumps. Slow Food A way of eating promoted by the Slow Food Society formed in Cuneo in Italy in 1986.

The society promotes good cooking in the face of the advancement of fast food and junk food. Slurry A term used in the USA referring to a mixture of flour and water, which is stirred into soups and sauces as a thickener. Smother A term used in the USA that means to braise covered in a sauce or gravy in a covered pot, such as a smothered (Swiss) steak. Soft Boil, To To boil an egg until the white is just set and the yolk is runny (about 4–5 minutes from boiling). Souse, To To pickle. Sponge A bubbly, batter–like mixture made by mixing flour, yeast and a liquid and allowing it to stand for several hours. The first step in some bread–making recipes. Steam, To To cook in the steam given off by boiling or simmering water. Steep, To To infuse. Stir–fry, To To cook pieces of food quickly in a wok using only a little oil and moving them around constantly. Stud, To To insert flavourings such as whole cloves (into an onion) or slivers of garlic (into a piece of meat) into a piece of food at regular intervals.

Sweat, To To cook in fat over low heat without letting the food brown. Tasse, En A French term meaning served in a cup, such as soups. Tea–smoked Something smoked by heating tea, rice and sugar and suspending the food above it on a rack. Temper, To To mix, blend, heat or knead something until it reaches the required consistency. Usually refers to tempering chocolate, which makes it glossy when it sets. Tenderize, To To break down the tough fibres in flesh by mechanical (pounding), chemical (acid) or natural (hanging) means. Tomalley The green–coloured liver of a lobster. Top And Tail, To To remove the stalks and tips from fruit and vegetables. Torta Italian for cake, pie or tart; Spanish for cake, loaf or sandwich. Toss, To To mix a dressing through food, usually a salad, so that it becomes coated. Also means to shake pieces of meat in flour to coat them; or to turn food in a pan by flipping it out of the pan, such as a pancake. Tourte A flan or tart made with puff pastry. Tranche French for a slice.

Trim, To To remove unwanted bits from meat or fish, or to cut something to a specific shape. Truss, To To hold something, usually meat or poultry, in shape with string or skewers while it cooks. Turn, To To shape vegetables, using a turning knife, into barrel shapes, or to carve mushroom caps with a decorative spiral pattern. Uht (ultra Heat Treated) Liquid that has been heated and cooled to sterilize it without affecting the flavour too much. Unleavened Made without any raising agents. Véronique A savoury dish, usually fish, decorated with white grapes. Vigneron(ne)

Question: In Britain a joint of beef comprising two sirloins joined at the backbone is known as what?
Answer: Baron of Beef